Clam Chowder

Ingredients:

• 2 cups cooked frozen white clams, thawed
• 4 slices bacon, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Bacon:

   • In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

2. Sauté the Aromatics:

   • Add the chopped onion to the pot with the bacon fat and sauté until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add the Potatoes and Broth:

   • Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

4. Thicken the Chowder:

   • In a small bowl, whisk together the heavy cream, milk, and flour until smooth. Slowly add this mixture to the pot, stirring constantly.
   • Add the thyme, salt, and pepper, and continue to simmer for another 5-10 minutes until the chowder thickens.

5. Add the Clams:

   • Stir in the thawed clams and cooked bacon. Simmer for another 2-3 minutes until the clams are heated through.

6. Serve:

   • Ladle the clam chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Nutritional Facts (per serving):

• Calories: Approximately 350
• Protein: 18g
• Fat: 22g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 4g